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Kutiadesserts, polish 200 gm wheat grain (7 1/4 oz) 200 gm poppy seeds 200 ml honey (7/16 pint) 100 gm walnuts, chopped (3.5 oz) 100 gm almonds, chopped 50 gm currants (1.8 oz) 4 figs 4 dates 1/2 vanilla pod 1 teaspoon grated lemon peel 70 ml rum (1/8 pint) 2 tablespoon cream 10 almonds, whole (Keep care: preparation 6 hours !!) Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then pour 2 l of boiling water over the wheat, cover and cook over a low heat for 3 hours. The grains should be soft but not mushy. Strain the cooked wheat and leave to cool. Wash the poppy-seeds thoroughly in cold water, scald with boiling water and drain. Pour boiling water over them, bring to a boil, remove from the heat and leave to stand in a warm place for 3 hours. Drain and mince. Soak the currants in rum or cognac. Cut the figs and dates into thin strips. Crush vanilla pod in a mortar. Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and almonds, currants, figs and dates. Mix well and transfer to a glass bowl. Decorate with whole almonds and chill. (From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9) Posted by Rene Gagnaux
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